Figs Stuffed with Sesame, Mint and Quinoa

By sandycon

A flavorful trio — tart dried cranberries, quinoa and cool mint — combines with lush fresh figs in this creative appetizer.

Ingredients

• 1 ⁄2 tsp ground coriander
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp extra virgin olive oil
• 2 tsp liquid honey or agave nectar
• 11 ⁄2 cups cooked quinoa, cooled
• 1 ⁄2 cup packed fresh mint leaves, chopped
• 1 ⁄3 cup dried cranberries or tart cherries, chopped
• 3 tbsp toasted sesame seeds
• Fine sea salt and freshly cracked black pepper
• 12 figs, stems trimmed off

Details

Servings 24
Adapted from projectfoodie.com

Preparation

Step 1

1. In a large bowl, whisk together coriander, lemon juice, oil and honey. Add quinoa, mint, cranberries and sesame seeds, tossing to combine. Season to taste with salt and pepper.

2. Cut figs in half lengthwise and scoop out some of the flesh onto a cutting board. Roughly chop flesh and stir into quinoa mixture. Place fig halves on a platter and heap with quinoa mixture.

Tips: The quinoa filling can be made up to 4 hours ahead. Cover and refrigerate until ready touse. Other fruits, such as halved apricots or pitted Medjool dates, may be used in place of the figs.


Makes 2 dozen appetizers